Jessica in the Kitchen · by Jessica Hylton★ 5.0 (15)
Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 6%
CARBS 28G64% OF CAL
6G FIBER0G ADDED10G INTRINSIC12G OTHER10G TOTAL SUGAR
FAT 7G37% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on Jamaica's national dish, combining canned ackee with sautéed tomatoes, peppers, and aromatics for a flavorful, comforting breakfast.
maincaribbean⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 can (14 oz/396g of Hearts of Palm)
- 1 cup filtered water
- 1 tablespoon sea salt
- 2 teaspoons kelp or nori flakes (optional)
- 1 lb cooked ackee or canned/tin ackee* ((454g))
- Up to 2 tablespoons coconut oil
- 4 cloves of garlic (finely diced)
- 2 plummy or Roma tomatoes (roughly chopped)
- 1 medium sized bell pepper (roughly chopped)
- ½ red onion (roughly chopped)
- 3-4 stalks fresh thyme (stems removed)
- ¼ of Scotch bonnet or more for your preferred heat (finely diced)
- 3 stalks scallion (sliced)
- sea salt and ground black pepper to taste**
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 6%
CARBS 28G64% OF CAL
6G FIBER0G ADDED10G INTRINSIC12G OTHER10G TOTAL SUGAR
FAT 7G37% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 378mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 632mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.